Blueberry Muffins

Remember a few weeks ago when I went berry picking with some friends and we picked 9 pints of blueberries in about 20 minutes? These delicious muffins are the result of some of those blueberries.

I’ve made these twice now and if I still had blueberries lying around I would 100% make them again. They’re guaranteed to please the blueberry lover in your life and probably even the people who don’t like blueberries.

They really are that good.

Sour cream is the magic ingredient (Greek yogurt would work too) and the result is a moist, melt-in-your-mouth, blueberry-studded muffin that is perfect to pair with a cup of tea or coffee.

These take no time at all. You can get the batter made and the muffins in and out of the oven in just about 30 minutes. Let them cool (I know, its hard) on a tea towel – the prettier, the better – and then sink your teeth into them and enjoy!

I’m going on vacation for a few days this weekend/next week but I can promise you I have a fun recipe coming up next week for you all!

Preheat oven to 375°F. Place 12 cupcake liners in a cupcake pan and set aside.

In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.

In a large bowl, whisk together the sugar and eggs until pale yellow in colour. While whisking, slowly drizzle in the vegetable oil, then add the vanilla extract and sour cream and mix well. Fold in flour mixture until just incorporated; do not overmix. Gently fold in the blueberries.

Divide the batter among the 12 cupcake liners and sprinkle the top of each with some raw cane sugar. Bake for 22-25 minutes until a toothpick inserted in the centre comes out clean. Turn out onto a towel to cool completely.